- 1 1/2 cups (loosely packed) fresh baby spinach leaves
- 1/2 cup (loosely packed) fresh basil leaves
- 1/2 cup (loosely packed) fresh Italian parsley leaves
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 garlic clove, sliced
- 2 1/2 cups low-salt chicken broth
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium leek (white and pale green parts only), thinly sliced
- 2 cups short-grain rice (such as arborio) or medium-grain rice
- 1/2 cup dry white wine
- 1 large portabella mushroom, chopped into medium cubes
- 1/4 cup freshly grated Parmesan cheese plus additional for serving
Blend first 5 ingredients in processor until thick paste forms. Set aside.
Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often.
Place rice/leek mixture in a rice cooker and add chicken broth. Follow instructions for your rice cooker and cook until rice is tender.
While rice is cooking, saute chopped portabellas in olive oil until golden brown. Set aside
Uncover; stir in herb paste to taste, 1/4 cup Parmesan cheese, mushrooms, and 1 tablespoon olive oil. Season to taste with salt and pepper. Add more Parmesan if desired. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
*This was plated for April fools as an ice cream sundae, but served as a side dish it works great for any normal meal too. =)